And now, to the sides...   The "CRISPY" Green Beans w/ Bacon as shown above sautees the green beans with bacon serving as the flavoring element.  The bacon grease helps to accentuate the flavor of the green beans.  Also, as the name implies, the green beans are quickly sauteed leaving the green beans not only bright green, but also yielding to each bite with a nice crunch. 

Bacon also serves a foundational role in the Cafe's Black Eye Peas N' Tomatoes.  The tomatoes bring a tanginess to the dish that is offset by the smokiness and savoriness of the bacon.  The two flavors combine to bring out the flavor of the Black Eye Peas while not allowing any one flavor to become dominant.     

The concept of using cream cheese in Creamed Corn initially has me wondering about the wisdom of such a move.  Interesting, very interesting to say the least.  This stuff is addictive!  Rather than the butteriness and creaminess of normal creamed corn, Lee's interpretation brings on the hint of saltiness from the cream cheese.  You taste it and get the slight twang from the cheese itself, but yet, somehow, it melds well with the sweetness of the corn.   

Did I mention Bacon?  Our familiar friend serves yet another role in the Green Bean Casserole.  In this case, the bacon serves as the primary flavor foundation for the casserole.  The bacon flavors dominate the dish with the cream and green beans serving an almost secondary role.  The fried onions and cheese atop the casserole form a beautiful golden crust and give a nice crunch when cut into.  However, this is one case where I find myself wishing for a little less bacon and more emphasis on the green beans and the flavor of the sauce. 

The Deviled Eggs are sold in packs of 4 with each nicely sprinkled with paprika.  The yolks are nicely blended with a tanginess and slight spiciness that accentuates the roundness and creaminess of the yolk. 

Run, don't walk to try this sandwich.  It's that good!  Jumbo grilled shrimp are nestled atop thick cut bacon and blended with a smoky mesquite mustard sauce served between a sourdough jalapeno bun.  The Cafe's Jalapeno-Sourdough Grilled Shrimp BLT.  The name doesn't do it justice.  This sandwich has to be experienced to be believed.  The saltiness of the bacon blends with the fresh sweetness of the shrimp.  The crisp exterior and spices of the shrimp form a delectable texture while the meatiness of the bacon gives the sandwich a heartiness that is brought home by the mesquite mustard sauce.  You get a combination of sweet, savory, tanginess and a veritable flavor explosion all in one bite.  At the same time, the flavors work to enhance one another rather than any one flavor dominating.

A sleeper surprise is the Cafe's Handmade Burger.  Served in between thick semi-sweet sourdough buns, the half pound burger is freshly ground and grilled to produce one of the juciest burgers that I have ever tasted.  Rather than the normal experience of eating ground beef, the pattie tastes like you're biting into a fine steak.  The juices flowing from the burger are not greasy, but rather from the beef itself.  The result is simplicity itself, yet absolutely delicious. 

The Pot Pie is a sight to behold.  The shell of the pie is made of puff pastry that rises to a glorious golden dome upon baking.  Cutting into the pie reveals a generous portion of vegetables and chicken swimming amist a creamy broth.  The pie itself is nicely executed and is the favorite item of several of the foodies.  The vegetables are chunked in a way that allows them to remain cohesion during the baking.  The chicken takes the form of strips rather than chunks to allow the chicken to maintain its texture.  Overall, the elements are well thought out.  However, the seasoning of the broth, and accordingly, the filling, is somewhat light and can use  more accents to help with the overall balance.  Otherwise, the pot pie is a gorgeous dish that would make a welcome presence at any dinner table.

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